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Easy 4-Ingredient Corn Bread

This corn bread has the texture of custard rather than a
bread, but in Mexico we call it bread. So, I decided to call it corn bread. You
only need four ingredients to make it, yes, you read it well, only four
ingredients. And the best part,
everything goes into the blender! Do I need to say it’s easy to make? I don’t
think so!

The corn we use in Mexico is so different from the
one you will commonly find here at the supermarkets. Our corn is not as sweet
and juicy as the one found in the USA, but it does have a higher content of
starch, which is why when we try to make typical corn bread recipes from Mexico,
the results vary. The bread will be
dried and with a solid texture if using Mexican fresh corn.

This recipe is courtesy of “Kiwilimón”, my friends from a very popular food and recipe website in Mexico, who say that this is one of the most-loved recipes on their site. I’m sure you will love it, too. Give it a try
and come back to tell me your results. At home, we ate the whole bread in
less than 24 hours!

SERVES 8

INGREDIENTS

4 cups of fresh corn kernels (600 Grams about 21 ½ oz)

¾ cup sugar (150 grams = 5.3 oz)

4 large eggs

½ cup of melted butter (about 110 grams = 1 stick of butter)

1 Tbsp butter to grease the pan

Parchment paper to line the baking pans. I used one 8”
(20cm) square pan.

NOTES:

As mentioned above, this recipe will render a very moist bread, the consistency
will be very similar to that of a crumbling flan. If you want, you can add one
cup of all-purpose flour to have a more solid bread. If you decide to add the
flour, do so at the end of the mixing process.

DIRECTIONS:

1.
Preheat oven to 400F, grease your baking pan
with butter, line the baking pan with the parchment paper, and grease the
paper. Set aside.

2.
Place corn kernels, sugar, and eggs in your
blender. Process for a few seconds to mix.

3.
Add the melted butter and process for a few more
seconds until mixture is homogenous.

4.
Pour the mixture into the prepared baking pan.
Bake for 45 minutes or until a toothpick comes out clean when tested. Let it cool before cutting. Serve with a
dollop of cream or a mix of cream cheese and cream.

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¡HOLA!

Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes of authentic Mexican food. Read more…